Save There's something almost meditative about the moment when a jar of marinara hits a hot skillet and the kitchen fills with that unmistakable tomato-and-garlic warmth. I stumbled onto this pasta one weeknight when I had exactly twenty minutes and absolutely nothing fancy in mind—just dried pasta, a jar I'd grabbed at the market, and a handful of spinach that needed using up before it turned into kitchen regret. What surprised me was how that simple combination became the thing I'd make again and again, not because it was impressive, but because it actually tasted like someone cared.
I remember making this for my roommate on a Thursday when she'd had the kind of day where everything went wrong, and she came home to the smell of garlic and tomato already filling the apartment. She sat at the kitchen counter while I finished the last few minutes, and by the time I slid a bowl in front of her, she'd already started talking about something better. Food doesn't always have to fix the world, but sometimes it just has to say "I'm here too."
Ingredients
- Dried spaghetti or penne (12 oz): Use whatever shape you have on hand—the sauce clings just as well to penne's ridges as it does to spaghetti's curves.
- Salt: For the pasta water—don't skip this, it's the only seasoning the pasta itself will get.
- Olive oil (2 tbsp): The foundation for everything, so use one you actually like the taste of.
- Garlic (3 cloves, minced): The moment garlic hits hot oil and goes fragrant is when you know you're on the right track.
- Jarred marinara sauce (24 oz): Pick one that reads like actual ingredients—tomatoes, garlic, olive oil—not a chemistry experiment.
- Fresh baby spinach (5 oz): The tender leaves wilt faster than you'd expect, so have it ready before the sauce is simmering.
- Red pepper flakes (1/2 tsp, optional): A whisper of heat that wakes everything up without overwhelming.
- Black pepper: Freshly ground makes all the difference in a dish this simple.
- Grated Parmesan (1/4 cup, plus more): Real Parmesan, not the stuff in the green can—you'll taste the difference immediately.
- Fresh basil leaves (optional): Tear them by hand just before serving so they stay bright green and fragrant.
Instructions
- Start the pasta:
- Fill a large pot with water, salt it generously until it tastes like the sea, and bring it to a rolling boil. Add pasta and stir once so nothing sticks to itself, then cook according to the box until you can bend a piece between your fingers with just a tiny bit of resistance—that's al dente, and it matters.
- Build the base:
- While water heats, pour olive oil into a large skillet over medium flame and add your minced garlic. Within thirty seconds it'll smell like dinner, and that's your signal to move forward before it browns.
- Simmer the sauce:
- Pour in the marinara and let it bubble gently at the edges—not a rolling boil, just a quiet simmer. Stir in red pepper flakes if you want a little warmth underneath the sweetness.
- Add the spinach:
- Dump all the fresh spinach in and watch it wilt from bright green to silky dark ribbons in about two minutes, stirring just enough to help it along. It seems like so much until it hits the heat, then you wonder where it all went.
- Bring it together:
- Add your drained pasta to the sauce and toss until every strand is coated and glossy. If it feels thick and heavy, splash in some of that pasta water you reserved—it'll loosen everything and add body at the same time.
- Finish with grace:
- Stir in the Parmesan, crack some black pepper over everything, and taste before serving. It's the last moment to adjust for you.
Save I've learned that the best meals are often the ones you make without overthinking, the ones where you're just moving through your kitchen with purpose and a little jazz playing somewhere in the background. This pasta became that for me—not because it's fancy or complicated, but because it's reliable in the way only simple, honest food can be.
When You Want to Make It Heartier
If you're feeding people who need something more substantial, white beans are your quiet ally—about a cup of canned cannellini, drained and rinsed, stirred in with the spinach will add protein and a creamy texture without changing the essential character of the dish. Sautéed mushrooms work the same way, bringing an earthy deepness that makes the tomato taste rounder and more complete.
Keeping It Vegan and Flexible
Leave the Parmesan off entirely or swap it for a nutritional yeast if you want the savory depth without dairy, and the dish doesn't feel like it's missing anything—it just becomes something else, equally worth making. The sauce carries the whole thing, so as long as that's good, everything else falls into place.
Serving and Pairing
Serve this right from the skillet if you're eating casually, or plate it and let people add their own Parmesan and basil—there's something nice about giving people control over the final moment. A cold green salad beside it cuts through the richness beautifully, and garlic bread isn't a luxury, it's a necessity for soaking up every bit of sauce that lingers in the bowl.
- If you make extra, it reheats better than you'd expect—just add a splash of water and let it warm gently on the stovetop so the pasta doesn't get rubbery.
- Leftovers for lunch the next day, eaten cold from a container, are secretly one of life's quiet pleasures.
- This is the kind of recipe that teaches you to trust simple ingredients and your own taste buds over complicated instructions.
Save This is the kind of recipe that reminds you why you started cooking in the first place—not for perfection, but for the simple pleasure of feeding yourself and the people around you well. Make it tonight, and you'll probably make it again next week.
Recipe FAQ
- → Can I use fresh tomatoes instead of marinara sauce?
Yes, fresh tomatoes can be cooked down with garlic and herbs to create a flavorful sauce, but it will require more cooking time.
- → How can I make this dish vegan?
Omit the Parmesan cheese or substitute with a plant-based alternative to keep the dish vegan-friendly.
- → What pasta types work best for this dish?
Spaghetti or penne are ideal as they hold the sauce well, but any pasta shape can be used based on preference.
- → Can I add protein to this meal?
Yes, cooked white beans or sautéed mushrooms make great additions for extra protein and texture.
- → How do I prevent the sauce from being too thick?
Reserve some pasta cooking water and add a splash to the sauce while tossing to achieve a smooth consistency.